Atlas Masterclass

Banh xeo, tofu & mushroom, lettuce, pea tendrils

PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.

 

READY IN: 25 MINS

INGREDIENTS‭:‬

Banh xeo mix

Nuoc cham  (½ of supplied)

Tofu

Snow peas

Carrot (⅓ of supplied)

Spring onion  (⅓ of supplied)

Butter lettuce (⅓ of supplied)

Mint (½ of supplied)

Lemon or lime

Mushrooms

Daikon

Pea tendrils

 

YOU’LL NEED‭:‬ Medium frying pan, chopping board, knife

PANTRY STAPLES‭:‬  Cooking oil (vegetable or grape seed), vinegar

ALLERGENS‭:‬ Wheat, gluten, garlic, shellfish/soy (v)

These instructions are to serve 2 people. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly. 

 

METHOD: 

1. Prepare the ingredients: Wash all the vegetables. Slice the tofu, mushroom and snow peas into thin slices. Slice the carrots and daikon into matchstick-sized pieces. Pick the mint leaves. Slice the spring onions whites thinly on the diagonal. Slice the spring onion greens into long slices. Remove the cheeks of the lemon or lime. Separate the lettuce leaves.

2. Prepare the carrot and daikon mix: Combine the carrot and daikon in a bowl with the nuoc cham. Let rest for 15 minutes to pickle slightly.

3. Cook the tofu and mushrooms: Heat a splash of oil in a frying pan over medium heat. Cook the tofu and mushrooms for 5 minutes, or until cooked through and browned slightly.

4. Make the banh xeo: Meanwhile, combine the banh xeo mix with the required amount of water. Heat a large splash of oil in the cleaned frying pan over medium heat. Pour the banh xeo mixture into the pan. Cook for one or 2 minutes or until the base is starting to crisp (do not turn over). Cover, reduce the heat to low and cook for 2 minutes. Remove the cover and increase heat to high. Add the cooked mushroom, tofu, snow peas and the whites of the spring onions and cook for one minute further. Fold the banh xeo in half and slide onto a serving plate. Place some of the pea tendrils and herbs on the inside of the banh xeo.

5. To serve: Serve the banh xeo with the remaining pea tendrils, herbs, lettuce and carrot and daikon mix.

 

Cooking notes:

Please mix two part water to one part banh xeo mix.

One person: 80ml

Two people: 160ml

Four people: 320ml

Six people: 480ml

 

For downloadable pdf version, click here.